This simple dressing just gives a lift to greens and is perfect with pork sausages, or brined and smoked pork chops. It keeps well in the fridge.
3 tsp. Dijon Mustard
1 tsp. Red Wine Vinegar
2/3 Extra-Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper
Mix all the ingredients together and toss with your steamed/sautéed/boiled greens. Serve immediately as it’s best served hot.
This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.